Tandoori Chicken Skewers
Equipment
- Bamboo Skewers
- Non-stick or Grill pan
Ingredients
- 1 kg chicken breast cut into cubes
- 5 cloves crushed garlic or 1 tbsp paste
- a thumb sized piece of ginger crushed or 1 tbsp paste
- 4 tbsp natural yogurt
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red chilli powder
- 1 tsp whole cumin
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1/2 tsp ground white pepper
- 1 tsp garlic granules or garlic powder (optional if you want more garlic flavour)
- 1/2 tsp smoked paprika (optional, for more spice and color)
- 1 tbsp lemon juice
- 1 tbsp ketchup
- 1 tbsp vinegar
- 1 tbsp maple syrup or 1 tsp sugar
- 1 tbsp Worcestershire sauce
Instructions
- Mix together all of the marinade ingredients together and mix it with the chicken breast
- Store the chicken in the fridge and let it sit for at least 2 hrs or preferably overnight
- Soak some bamboo skewers in some warm water for 10 minutes before skewering on the chicken
- Skewer the chicken on to the skewers, before grilling
- Heat up a pan with some oil, (or you could use spray oil for a lower fat option) and brown the skewers on all sides
- Once browned, place on a lid and cook for 8 - 10 minutes, until the chicken is fully cooked and white in the middle
- Serve with naan, salad, chutney or rice and enjoy!
Notes
- Soak the bamboo skewers - to make skewering the chicken easier and quicker
- Reheat the chicken skewers - in a frying pan, on a low heat, with a little water and a lid, for around 5 - 7 minutes
- Use red food colouring - if you want that classic red colour, only a few drops will do the trick!
- If you don't like chicken breast - simply use chicken thighs instead
- You can make these skewers low fat - by using spray oil to cook the skewers, instead of using oil in a pan